Beef Stroganoff

Author

Barbara Ziegler

---

Recipe

Measurements	Ingredients
For the Brown Sauce
2 tablespoons	Butter
1 tablespoon	Chopped Shallots
2 tablespoons	All-Purpose Flour
1 can	Beef Broth or homemade stock
1 cup	Dry Sherry or Madeira
1 1/2 tablespoons	Dijon Mustard
For the Stroganoff
2 1/2 pounds	Beef Tenderloin
6 to 8 tablespoons	Butter
1 cup	Chopped Onion
1 pound	Mushrooms, sliced
1 cup	Sour Cream
For Serving	Cooked Egg Noodles or Rice

---

Instructions

1. Make the Brown Sauce

1. In a heavy saucepan, melt 2 tablespoons of butter. Sauté the shallots, then stir in the flour and cook until lightly browned.
2. Remove the pan from the heat and slowly whisk in the beef stock until smooth.
3. Return the pan to the burner, stir, and bring to a boil.
4. Stir in the sherry (or madeira) and mustard. Bring back to a boil, then reduce the heat to low and simmer until the sauce has reduced by half.

2. Prepare the Stroganoff

1. Cut the beef tenderloin into 1/2-inch chunks, trimming any fat. Pat the meat very dry.
2. In a large skillet over fairly high heat, melt a few tablespoons of the butter. Sauté the onions until golden brown, then add the mushrooms and cook for 3-4 minutes more. Remove the onions and mushrooms from the skillet and set them aside.
3. Melt the remaining butter in the skillet until it is hot and sputtering.
4. Quickly sear the beef chunks on all sides until well browned but still rare on the inside. Work in batches if necessary to not overcrowd the pan.
5. Remove the seared meat and keep it on a warm platter.

3. Finish the Dish

1. Return the cooked onions and mushrooms to the skillet.
2. Stir in the prepared brown sauce and the sour cream. Simmer until the sauce thickens and the flavor is to your liking.
3. Gently return the seared meat to the sauce just to heat through.
4. Serve immediately over hot egg noodles or rice.

---

Note

This recipe is #94 from “Cuisine a la Barbara,” property of Barbara Ziegler. The page includes several handwritten annotations: “DRY BEEF” next to the tenderloin, “or madeira” for the sherry, and “SIMMER” to clarify the sauce cooking. An unclear handwritten note at the bottom appears to be a separate tip: “Put Small amount of hot Bechamel in mustard.”

---